A Tradition of Comfort Food with Flair - original recipes, including gluten-free, nondairy, vegan and vegetarian as well as those for omnivores; classic comfort food prepared with care and the finest seasonal, sustainable and organic ingredients.

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02 May 2019

Chicken Fried Steak is a Southern comfort food classic, so you’d expect a glossy Southern magazine would give you the best recipe for it, right? Well, I was cleaning out old emails this morning and came across one I’d sent to myself a year ago that said:“This recipe is so stupid it makes me mad!” And there was a link to said recipe in that glossy magazine that should know better, so I checked it out again; I was right to send myself that email! That’s why I’m reposting my Chicken Fried Steak recipe from 2012.Though I don't subscribe to the old Southern saying, "If it ain't fried, it ain't food," I do occasionally indulge. But only if it's worth it. And a properly made chicken fried steak is definitely worth it. Also known simply as CFS among those who really love it, it's the ultimate comfort food in certain parts of the country.I don't think it deserves its reputation as a greasy, high-fat food. At least not the way I make it. I use organic grass-fed beef, all organic ingredients, and shallow-fry it. The oil needs to be good and hot (or you will end up with greasy steaks!), but you can't really get a temperature reading on such a shallow depth of oil; just aim for something less than smoking hot. I add back just 3 tablespoons of the pan drippings for 2 cups of gravy. Sounds pretty healthy to me!Of course, my Southern grandmother used Crisco, bacon grease or lard for all her frying. I do not use Crisco, but I have no objections to organic lard or bacon grease. Though I’m not altogether happy about even organic canola oil, I sometimes use it for frying. I even use extra virgin olive oil for some frying.Are you a chicken fried steak and cream gravy fan?

1 Cut the round steak into 4 pieces. With the textured side of a meat tenderizer (OXO Good Grips Meat Tenderizer), pound each piece (on a meat-only dishwasher-safe cutting board) until almost double in size and about 1/4 inch thick.

2 In shallow dish combine the flour with 1/4 teaspoon each of salt, coarsely ground black pepper and cayenne. In another shallow dish beat together the egg and milk.

3 Working with one piece at a time, season both sides with salt and pepper, dip into the egg mixture, dip into the flour mixture, dip into the egg mixture again, dip into the flour mixture again. Really press the flour in. This really goops up the hands, so just use one hand and keep one hand clean; you'll need it.

4 When all meat is coated, heat oil to a depth of not more than 1/16 to 1/8 inch. You just need enough oil to cover the pan generously. In my All-Clad Stainless 12-Inch Fry Pan, that's 1/2 cup. When the oil is hot, put in two pieces at a time; don't crowd the pan. Cook for about 3 or 4 minutes, or until well browned and crunchy. With tongs, turn steaks and cook second side for about 3 or 4 minutes. Turn carefully so as not to lose the crust; chicken fried steak is all about the crust.

5 Drain on a paper towel-lined plate (wad up the paper towels; don't just lay them flat on the plate). Repeat. Then proceed to the most important part of chicken fried steak--the cream gravy! Pour off the fat in the skillet, then measure back into the skillet 3 tablespoons of the pan drippings. Use the ingredient list above, but go to my Cream Gravy post for the directions (and a little story about a real pioneer woman, my great grandmother).

6 Plate up the steaks with a generous serving of Mashed Potatoes on the side. Pour the gravy over both. Biscuits and a bowl of collard greens on the side round out this classic Southern meal.

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Thanks, Pauline. You'll find it on diner-style menus all over the US, wherever people from the South have settled. It got its name because it's coated and fried in the same way as southern fried chicken and served with the same milk/cream gravy.

I could honestly have this at least twice/week and not grow tired of it. Mashed potatoes on the side are great, but fries are also good. (w/ gravy on them = Texas poutine) I also like fried okra or better yet, stewed okra and tomatoes. While I normally like my green beans to be lightly steamed, those that have been "boiled to death" with a ham hock are delicious w/ CFS. Don't judge me. -grin-

Growing up and playing ball here in the sparsely populated TX Panhandle, we'd often drive a hundred miles or more to play a game and eateries would stay open afterwards (we made reservations) to feed us CFS. It was always much easier to swallow than our ubiquitous defeats. The coach did the chewing during the following Monday practice.

Pauline Wiles: CFS is basically Wienerschnitzel, only using a tough cut of beef instead of veal.

Yes, Mike, exactly, "basically wienerschnitzel." I love your CFS story! :D "The coach did the chewing during the following Monday practice." :D And I'm not judging you--there ARE times when those "boiled to death" green beans are exactly what's called for!

Margie, thanks. Hope you'll make it sometime. Using the salt pig as a candle holder is a good idea! I keep my salt in a little cube-shaped ceramic dish with a lid, so I'd use your new item as a candle holder, too.

We both LOVE chicken-fried steak and I will be making this, especially because we have a guest for the next few months who also loves it (and is a real “meat and potatoes” kind of guy. I never get this out because of the garlic powered that has crept into most recipes. Now I can have it at home! And probably a healthier version! Thanks, Jean!

Just love this quote, Jean."If it ain't fried, it ain't food," Ha! Ha!

A full English Breakfast is nice to have once in a while too, perhaps once a year!!!!!

We teach children in school during their science lessons about" a balanced diet."

So many people get on the health bandwagon telling us we shouldn't eat this or that.They are obviously trying to sell their latest diet book and want to make money. Sausages and other processed meats are the big thing over here at the moment. Carcinogenics are the problem. I LIKE A GOOD BEEF OR PORK SAUSAGE!!! The thing is, I believe what I tell children, don't eat too much of one thing and balance your diet. You can't go wrong then.We ALL can survive this culinary world to a healthy old age I am sure. Ha! Ha! Your recipe sounds great Jean. Got a little off the point, sorry. Politics, international trade and celebrity diets get in the way!!!

Tony, I'm so tired of all the celebrity diets (celebrity everything, really). "How So-and-so Lost 30 Pounds." Then next year, the same celeb is hyping yet another diet. *You can't get permanent results from temporary diets!!!* But as to the carcinogens in processed meats--well, that is not news to me, I was raised with that knowledge! So I don't eat conventional sausages, etc; only organic, pastured, uncured, no additives, etc. And I so agree with your "don't eat too much of one thing and balance your diet."

Ohmygoodness, now I'm craving chicken fried steak. We have a restaurant outside Denver that makes a great one - so I've not made it in my own kitchen for ages. I agree about that frying. You bet I'll make it if it's worth it. CFS and Fried Chicken are great examples. And I agree with your Grandmother. Crisco is great for frying.

Thanks, Lea Ann. One of the things I hate about a lot of CFS recipes is the incredible waste. They'll call for great amounts of flour, eggs, etc, for four little steaks. I've got it down to a science so there's not a drop of anything wasted.

So that's what chicken fried steak is. I'd heard of it but I'd never tried to find out what it was. I just imagined a strange combination of layers of chicken and beef. I could happily eat this anytime. I loved the story about your great grandmother in your cream gravy post. There are a few things that I cook that always make me think of someone in my past but to have that family connection too is very special and I'm very envious of that.

Phil, thank you so much. Like you, I always enjoy the story behind the food. And it seems like all my happiest childhood memories are *food* memories! You might be the only person who clicked on the Cream Gravy post; thank you!

You make everything look mouthwatering... I love trying new dishes and hubby would love this one especially with the little bit of gravy ... Food with a story is always better( haha )... Enjoy your day !!!

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Here you'll find original recipes that warm the body and the soul, recipes of the sort to become a family tradition in your family as well as mine. And I go outside the purview of food blogs with the occasional article about tea, wine and travel.